Dark Chocolate Coconut Oatmeal Cookies

I’ve held this cookie recipe near and dear to my heart for over 10 years now and it’s time to share it with y’all! I’ve been making these delicious and dare I say “semi-healthy” Dark Chocolate Coconut Oatmeal Cookies since I was in college y’all! I used to make them for my roomies ALL. THE. TIME. :) And I continue to make them for Jaxon because they are some of his all-time favorite cookies!

Dark Chocolate + Coconut = the BEST flavor combo. And the low-fat cream cheese really makes these cookies stand apart from other oatmeal cookies! The creamy tartness balances all the sweetness from the light brown sugar, chocolate, and coconut.

NOTE:It’s really important to use all-purpose WHEAT flour! I’ve tried this recipe with white flour when I was out of wheat and the flavor & texture of these moist chewy cookies just wasn’t the same.

Dark Chocolate Coconut Oatmeal Cookies | I’ve held this cookie recipe near and dear to my heart for over 10 years now and it’s time to share it with y’all! I’ve been making these delicious and dare I say “semi-healthy” Dark Chocolate Coconut Oatmeal Cookies since I was in college y’all! I used to make them for my roomies ALL. THE. TIME. :) They are some of my husband's all-time favorite cookies! | PetiteSouthernKitchen.com | #oateamcookies #darkchocolate #coconutcookies

If you don’t have dark chocolate chips feel free to substitute them with semi-sweet chocolate chips, they will turn out just as good! ;) Cannot wait for y’all to try this recipe! Be sure to tag @petitesouthernkitchen on Insta stories if you make them! Bon appétit y’all!

Dark Chocolate Coconut Oatmeal Cookies

Yields 14-16 large cookies
Prep time: 10 minutes
Cook time: 10-12 minutes

INGREDIENTS
⅓ cup low fat cream cheese softened, about ⅓ of an 8-ounce package
4 tablespoons unsalted butter, room temperature
1 cup light brown sugar, packed
1 egg yolk, room temperature
¾ teaspoon vanilla
½ teaspoon coconut extract
¾ all-purpose wheat flour
1 ½ cups old fashioned rolled oats
¾ teaspoon baking powder
¼ teaspoon coarse kosher salt
½ cup sweetened coconut flakes
½ cup dark chocolate chips

NOTES
It’s SUPER important to flatten each cookie with two fingers before baking! Also, the wheat flour gives the cookies a lot of great flavor so don’t substitute with white flour unless you absolutely have to.

Store in an airtight container for up to 5 days.

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INSTRUCTIONS
Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy.

Add the butter and light brown sugar. Beat on medium speed for 2 minutes until completely combined.

Turn the mixer down to low and add the egg yolk, vanilla, and coconut extract.

In a separate large bowl, whisk together the wheat flour, old fashioned rolled oats, baking powder, and salt.

With the mixer on low, add ½ cup of the dry ingredients at a time until combined.

Add the coconut flakes and mix until combined.

Fold in the dark chocolate chips with a spatula.

Use a large cookie down scoop to transfer the dough onto the baking sheet lined with parchment paper.

Use two fingers to gently flatten each cookie before baking. (The cookies will not cook thoroughly if you skip this step).

Bake for 10-12 minutes.

Let cool on the baking sheet for 10 minutes and then transfer to a wire rack to finish cooling completely.